Anthony Bourdain's Luscious Lamb Stew | BTB E68

French food can be intimidating. This French stew is NOT. This dish was equally as fun to prepare as it was delicious, and I'm happy to now share the process with you. Learning to cook Daube Provençale from Anthony Bourdain's Les Halles Cookbook.

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Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3
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My Apron (other colors available): https://amzn.to/45uQOZr
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📚 Chapters
00:00 - Daube Provençale, What is it?
00:58 - Prepping The Dish
03:25 - Searing The Meat
05:46 - Making The Sauce
08:15 - Ko-Fi Supporters 💜
09:16 - Plating, Tasting, What I Would Do Different

🍎 Ingredients
• 3 lb. / 1.35 kg lamb neck with shoulder , or 2 lb. / 900 g. boneless lamb shoulder cut into 2 inch pieces
• salt and pepper
• ½ lb. / 225 g. slab bacon, cut into lardons
• 1 Tbsp. / 28 ml. rendered bacon fat
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, crushed
• 1 Tbsp. / 14 g. tomato paste
• 1 Tbsp. / 14 g. flour
• 1 cup / 225 ml. white wine
• 3 ¼ cup / 768 ml. chicken stock
• 3 -4 carrots, coarsely chopped
• 1 bouquet garni
• zest of 1 orange
• 2 - 4 Yukon Gold potatoes , peeled and ‘turned’ into cute football shapes
• 4 sprigs flat parsley , chopped

🫕 Equipment
• Dutch oven with cover
• tongs
• wooden spoon
• serving bowl

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